Ingredients with Measurements:
- 1 whole chicken (3-4 lbs)
- 2 tbsp olive oil
- 2 tbsp chopped fresh rosemary
- 2 tbsp chopped fresh thyme
- 2 tbsp chopped fresh sage
- 1 tbsp salt
- 1 tsp black pepper
- 1 lemon, sliced
- 1 onion, sliced
- 4 garlic cloves, peeled
Special equipment needed:
- Roasting pan
- Kitchen twine
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Rinse the chicken and pat it dry with paper towels.
3. In a small bowl, mix together the olive oil, rosemary, thyme, sage, salt, and black pepper.
4. Rub the herb mixture all over the chicken, including under the skin and inside the cavity.
5. Stuff the cavity with the lemon slices, onion slices, and garlic cloves.
6. Tie the legs together with kitchen twine and tuck the wings under the body.
7. Place the chicken in a roasting pan and roast for 1 hour and 30 minutes, or until the internal temperature reaches 165°F.
8. Let the chicken rest for 10 minutes before carving and serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 30 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 15g
Protein: 35g
Carbohydrates: 5g
Fiber: 1g
Sugar: 2g
Sodium: 1200mg
Substitutions for ingredients:
- You can use dried herbs instead of fresh herbs, but reduce the amount by half.
- You can use any citrus fruit instead of lemon, such as orange or grapefruit.
- You can use any type of onion, such as red or yellow.
Variations:
- Add chopped vegetables, such as carrots, potatoes, and celery, to the roasting pan for a one-pan meal.
- Use different herbs, such as oregano, basil, or parsley, for a different flavor profile.
- Use a different type of poultry, such as turkey or Cornish game hens.
Tips and tricks:
- Let the chicken come to room temperature before roasting for more even cooking.
- Baste the chicken with the pan juices halfway through cooking for a more flavorful and moist bird.
- Use a meat thermometer to ensure the chicken is fully cooked.
- Save the bones and scraps to make homemade chicken stock.
Storage instructions:
Refrigerate leftover chicken in an airtight container for up to 4 days.
Reheating instructions:
Reheat leftover chicken in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the chicken on a platter with the roasted vegetables and garnish with fresh herbs.
Garnishes:
Fresh herbs, such as rosemary, thyme, or sage.
Pairings:
- Mashed potatoes
- Roasted vegetables
- Green salad
- Crusty bread
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Sautéed green beans
Troubleshooting advice:
- If the chicken is browning too quickly, cover it with foil.
- If the chicken is not browning enough, increase the oven temperature to 400°F for the last 10-15 minutes of cooking.
Food safety advice:
- Always wash your hands and surfaces thoroughly when handling raw poultry.
- Use a meat thermometer to ensure the chicken is fully cooked.
- Refrigerate leftover chicken promptly.
Food history:
Camasciano is a small village in Tuscany, Italy, known for its rustic and flavorful cuisine. This roasted chicken recipe is inspired by the traditional flavors of the region.
Flavor profiles:
Savory, herbaceous, citrusy
Serving suggestions:
Serve the roasted chicken with a simple green salad and crusty bread for a satisfying and comforting meal.
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